Singapore’s coffee and tea (known as kopi and teh respectively) stalls have many signature specialities. There are basic combinations such as tea with condensed milk and sugar (teh), black tea with sugar only (the-O), tea with condensed milk and no sugar (teh kosong), tea with evaporated milk (teh si) and so on.

There is also teh tarik, which issurely a piece of heaven. Picture this: steaming hot, sweet, milky tea is poured between two steel mugs held far apart, one above the skilled tea-maker’s shoulder height, one below waist level. Poured over such agreat distance, the tea looks as if it’s being ‘pulled’ between the mugs, hence the name ‘teh tarik which means ‘pulled tea’ in Malay. After several ‘pulls’, the rich and flavourful tea — or coffee — is at just the right temperature and topped with a lovely creamy froth.

If this is too rich for you, there are other options - teh halia, which is ginger-flavoured tea or spiced tea.

These days, the stalls have fast-forwarded themselves into anew era of hip tea and coffee concoctions. Trendy drinks like tehccino and kopiccino are local versions of the cappuccino, and have three layers — milk at the bottom, tea or coffee in the centre and milky froth on top.

Don’t be thrown by the local method of brewing coffee and tea. For anyone used to sophisticated coffee machines, itcan be a surprise to see your coffee being strained through a muslin bag to separate it from the grounds. Take it in your stride - the method is foolproof!